Crockpot Chicken

Garlic Parmesan Crockpot Chicken and Potatoes is basically the answer to that frantic evening scramble — you know the one. You’re staring at the fridge, debating if cereal can count as dinner again. But wait, you remember: the slow cooker’s here to play hero. So, you want something ridiculously easy but tastes like you slaved away at one of those secret five-star restaurants? This slow cooker recipe’s your golden ticket. Plus, it needs hardly any prep and the smell, oh man, it’ll have your neighbors snooping around for what’s cookin.

Ingredients For Garlic Parmesan Chicken & Potatoes

Before we get wild with the slow cooker, let’s talk about what’s going in the pot. Honestly, you probably have most of these in your kitchen already (unless your fridge is like mine the day before grocery shopping). You’ll want:

• Boneless, skinless chicken breasts or thighs (about 2 lbs, which for me is like 4–6 pieces)
• About 1.5 pounds of bite-sized potatoes (think baby reds or golds)
• 4 big ol’ cloves of garlic, minced — don’t even try dried garlic powder, fresh is a MUST here
• 1/2 cup grated Parmesan cheese (not the green can stuff, grab the real cheese if you can)
• 1/3 cup melted salted butter
• 1 teaspoon dried Italian herbs (or whatever you have: parsley, oregano, basil — just toss something green in)
• Salt and pepper (don’t be shy)
• Optional: Some shredded mozzarella for a gooey finish or a sprinkle of red pepper flakes if you want a kick

I find the combo of real Parmesan, actual garlic, and a healthy dose of butter makes everything taste way fancier than it really is.

How To Make Garlic Parmesan Chicken & Potatoes

Okay, get ready for this — it’s almost silly how simple it is. First up, spray your slow cooker with nonstick spray if you’re the type who hates scraping stuck cheese later (that’s me). Toss your bite-sized potatoes in first. Then, lay in your chicken pieces right over those.

Now, in a microwavable bowl, melt your butter and mix in all that freshly minced garlic, your Parmesan, Italian herbs, salt and pepper. Drizzle this mixture all over the chicken and potatoes. Smell that? Savory heaven before it even cooks.

Lid on, slow cooker set to LOW for about 5-6 hours (or HIGH for roughly 3). Don’t peek, just trust it. Chicken should be fork-tender and the potatoes all soft and happy. Sometimes I’ll sprinkle a bit of mozzarella on top and let it melt in the last couple minutes if I’m feeling extra. Serve up with some bread to scoop up that sauce. That’s dinner done and dusted.

“I made this for a busy Wednesday night, and my picky eater *ate seconds*. Will definitely stay in our dinner rotation!” — Ashley, Ohio

What Cut Of Chicken To Use

This one’s actually more personal than you’d think. Some folks swear by thighs — super juicy, hard to mess up, and they soak up flavor like a sponge. Breasts will work just fine though. If you go with breasts, keep an eye out: they can dry out if left too long. If you’re team thighs, you barely need a knife, seriously. I usually do half and half so everyone’s happy.

Just avoid bone-in pieces unless you like picking them out at the table (I definitely do not). And hey, frozen chicken works if you forgot to thaw — just add an extra hour to the cook time.

What Type Of Potatoes To Use

Here’s where I’ll argue with anyone: baby potatoes are hands down the best. They cook evenly, never mushy, and the skin gets all lovely soft. Red, gold, or even blue — doesn’t matter. Just cut them into similar sizes so nothing stays half-raw.

Russets? Eh, they’re okay, but they fall apart sometimes. Sweet potatoes for a twist? Why not. But my go-to is those cute little baby potatoes. Toss ‘em in, skin and all, and you’re golden.

What Type Of Parmesan Cheese To Use

Not to sound like a cheese snob or anything, but this is where things can get wild. Skip the powdery stuff from the pantry shelf — you know the type I mean. Go for fresh Parmesan from the deli aisle. It melts better, tastes richer, and actually turns that buttery sauce into magic.

Shredded or grated both work, but grated melts quicker and gets into every crevice. If you’re feeling fancy, grate it yourself. Worth every second, trust me.

Serving Suggestions

Let’s talk how to eat this masterpiece (besides directly out of the cooker):

• Pile it onto a mound of mashed potatoes for extra carb heaven.
• Spoon it over steamed green beans or broccoli so you can at least pretend it’s healthy.
• Scoop everything (with all the buttery sauce) onto toasted sourdough — addictive stuff.
• Top with extra fresh parsley and cracked black pepper for looks.

Common Questions

Can I prep this ahead of time?
Definitely. You can combine all ingredients in the insert and keep in the fridge overnight. Just pop it on in the morning.

Will this freeze well?
Kinda. The chicken is fine, but potatoes can get a little mushy when thawed. Still edible, just not as fab.

Can I use bone-in chicken?
Technically yes, but it’s a mess to eat, so I just don’t bother.

Is it super garlicky?
It’s the right amount. If you really love garlic, add another clove for fun.

What about leftovers?
They reheat like a dream. Sometimes I stuff them into a pita for lunch — try it.

Go Make Dinner The Easiest Part Of Your Day

Alright, so that’s my totally honest, tried-and-true guide to the best Garlic Parmesan Crockpot Chicken and Potatoes you’ll ever whip up. Zero dinner drama. You saw how straightforward it is, and you don’t need a culinary degree to pull it off. If you want even more ideas, check out Crockpot Garlic Parmesan Chicken and Potatoes – Cooking in the … or This Crockpot Parmesan Chicken and Potatoes is both easy to … for other spins. Plus, there’s a killer walkthrough at Crockpot Garlic Parmesan Chicken And Potatoes + VIDEO – Fit Slow … if you like visual steps. Seriously, give this a try — what’s the worst that could happen? Dinner’s handled.